Grilled Artichokes with Garlic Asiago Dipping Sauce
The perfect side for a night of grilling!
Servings: 4-8 servings
1/4cupshredded asiago cheese
kosher salt and fresh ground pepper
Preheat the grill.
Fill a large stock pot with 4 inches of water and bring to a boil.
Using a sharp knife, cut off 1/2 an inch off the top of the artichoke. Trim the artichokes using kitchen shears and peel the stem with a vegetable peeler until the stem is white. Cut the artichokes in half. Using a spoon, scoop out the choke. Add some kosher salt to the pot to season the water and place the artichokes in the pot cut side down. Turn the heat to a simmer and cook until the heart is tender when poked with a knife, approximately 30 minutes.
Using tongs, transfer to the artichokes to a plate lined with paper towels and allow to drain. Brush the entire surface lightly with olive oil and place directly on the grill rack over med-high heat. Grill the artichokes for 2-3 minutes on each side or until lightly charred. Transfer to a platter and keep warm.
In a food processor, add the garlic, mayonnaise, yogurt, cheese, vinegar and mustard. Process until smooth. Season with salt and pepper to taste. Serve with the artichokes and lemon wedges, if desired.